Knockout Pear and Almond pastries (aka Jalousie aux Poires)

It worked! I am so, so pleased! 🙂 My second foray into making French patisserie (as taught by the wonderful Claire Clark when she was a teacher at Le Cordon Bleu) but egg and dairy-free, has turned out really well. Do try this recipe, it isn’t hard, and to me the combination of pear and almond is utterly divine. A Jalousie can also be made with apples, groseilles/small plums or peaches. I think I might try plum next time!

This is perfect either as a pudding (perhaps with ice cream), alone with a cup of tea/coffee, or just to impress your friends.

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lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes.
All the recipes posted (unless stated) are my own creations.
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[…] Posted on April 25, 2012 by lucylox This is the recipe for the frangipane layer used in the Knockout Pear and Almond Pastries that I posted yesterday. I thought it was probably worth posting the recipe for just the frangipane […]

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes.
All the recipes posted (unless stated) are my own creations.